In a medium saucepan, combine quinoa and 2 cups water and bring to a boil. Reduce heat and simmer until water is absorbed, 20 minutes. Season with salt and fluff with a fork.

In a large skillet over medium heat, heat oil. Add onion, garlic, carrot, and frozen peas and cook until tender, 8 to 10 minutes. Add soy sauce and stir until combined. Crack in eggs and stir quickly so that they scramble, 1 minute.